Cookbook:Murghi Korma (Chicken Korma)
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|Murghi Korma (Chicken Korma)|
Ingredients[edit | edit source]
For marination[edit | edit source]
- Whole chicken, skinned and cut into medium sizes; ideally into 6 pieces if using baby chicken
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1½ tsp coriander powder
- 1½ tsp cumin powder
- ½ tsp nutmeg powder (optional)
- 1 tbsp Greek yogurt
For frying[edit | edit source]
- 2 medium sized onions, chopped
- 6-8 cardamom pods
- 3-5 whole cloves
- 1 medium cinnamon stick
- Black pepper, crushed, according to taste
- 1 or 2 tbsp ghee or butter
- Salt, according to taste
- 1 tbsp sugar
To garnish[edit | edit source]
- 2 tbsp coconut cream/crushed coconut
- ½ cup single cream
- 4-6 threads saffron
- A few drops rosewater (optional)
- 1 tbsp toasted flakes of almonds for decoration (optional)
Procedure[edit | edit source]
- Marinate the chicken with all the ingredients and cover the bowl with cling film, leave in the fridge 1-3 hours.
- Fry the onions in ghee/butter until it starts to turn brown but still soft. Do not fry to crispiness. Take out the onion with slotted spoon and keep it.
- Add the marinated chicken to the hot ghee and cook in medium heat.
- Dry toast the whole spices on a hot frying pan for 1 minute until they release the aroma.
- Add the whole spices to the chicken as well as black pepper.
- Stir occasionally and cook covered.
- When water starts to separate from chicken add coconut cream, salt and sugar.
- Add boiling water if chicken starts to dry up before its cooked.
- Warm the single cream in microwave and add saffron to it.
- Add single cream to chicken when almost cooked and stir.
- Bring back the fried onions, add optional rose water and almonds and turn down the heat.
Tips[edit | edit source]
- Serve with Warm Pilau rice.
- Korma being mild dish can be a good introduction to South Asian cuisines especially for those who like to avoid too spicy or too hot dishes. Slicing onions may irritate eyes. Ethnic ingredient shops often sell fried onion packs.